Creamy Lobster Linguine Recipe

December 23, 2016

Linguine is a kind of noodle pasta, much like a cross of fettuccine and spaghetti – neither cylindrical not flat, but with a more elliptical cross-section. Although there are many ways of making linguine, it is usually served with – and tastes best with, if we may add – pesto or seafood. One such seafood linguine preparation is the creamy lobster linguine. The dish has hints of tomato while the sauce is rich and thick like pesto owing to the added cream. You can meat up your linguine with added

3 tbsp. extra-virgin olive oil
2 slices bacon, chopped
3 shallots, minced
2 cloves garlic, chopped
¼ tsp red pepper flakes
½ tsp salt
2 cups tomato puree
¼ cup cream
500g linguine
¼ cup freshly grated Parmesan, plus more for serving
1 cup baby arugula, roughly chopped
½ cup fresh basil leaves, roughly chopped
¼ cup fresh tarragon leaves, roughly chopped
1 cup frozen peas, thawed
Two 750g lobsters, steamed, meat removed

1. Heat a large straight-sided skillet over medium heat. 2. Add the olive oil and bacon and cook until the bacon is beginning to crisp, 8 minutes. 3. Add the shallots, garlic and red pepper flakes and cook...
See the full directions on my site

Nutritions

Calories
2679

Sodium
2866mg
119% DV

Fat
107g
165% DV

Protein
50g
100% DV

Carbs
412g
140% DV

Fiber
29g
119% DV